Cadbury Egg Macarons (Print Version)

Delicate almond shells with creamy chocolate filling inspired by Cadbury Creme Eggs, perfect for Easter festivities.

# What You'll Need:

→ Macaron Shells

01 - 3.5 oz almond flour
02 - 3.5 oz powdered sugar
03 - 3 egg whites (approximately 3 oz), room temperature
04 - 3.2 oz granulated sugar
05 - 1/4 tsp cream of tartar
06 - Yellow or pastel food coloring (optional)

→ Cadbury Egg-Inspired Filling

07 - 3.5 oz milk chocolate, chopped (Cadbury Dairy Milk recommended)
08 - 3 tbsp heavy cream
09 - 3 tbsp golden syrup or light corn syrup
10 - 1.8 oz unsalted butter, softened
11 - Yellow gel food coloring

# How to Cook:

01 - Line two baking sheets with parchment paper or silicone mats. Fit a pastry bag with a 1/2-inch round tip.
02 - Sift almond flour and powdered sugar together into a bowl. Set aside.
03 - In a clean, dry bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar while whisking to stiff peaks.
04 - Gently fold almond flour mixture into meringue in three additions. Optionally tint one-third of batter yellow. Mix only until batter flows in thick ribbons.
05 - Transfer batter to pastry bag. Pipe 32 rounds (1.5 inches each) onto prepared sheets. Tap trays firmly to release air bubbles. Let rest at room temperature 30–60 minutes until surfaces are dry.
06 - Preheat oven to 300°F. Bake 13–15 minutes, rotating trays halfway. Shells are done when they easily lift off the mat. Cool completely.
07 - Heat heavy cream until just simmering. Pour over milk chocolate and let stand 2 minutes. Stir until smooth. Add golden syrup and butter, mixing until glossy.
08 - Reserve one-quarter of filling and tint with yellow gel for the yolk effect. Chill both fillings until thickened.
09 - Pipe a ring of chocolate filling on one shell. Place a dollop of yellow filling in center. Sandwich with another shell. Repeat with remaining shells.
10 - Store assembled macarons in an airtight container overnight to allow flavors to develop fully.

# Expert Advice:

01 -
  • These capture everything we loved about cracking open Cadbury Creme Eggs as kids but elevated into something you can serve at a grown up gathering without irony
  • The yellow center surprise makes people genuinely happy like they've just discovered something magical
  • Once you master the shells these become your secret weapon for any spring celebration
02 -
  • Humidity is your enemy here, rainy days can prevent shells from forming that crucial dry skin before baking, so pick a dry day or run a dehumidifier
  • The resting period isn't optional, those 30 to 60 minutes are what creates the perfect macaron foot and prevents cracked shells in the oven
  • Letting assembled macarons mature overnight in the fridge transforms the texture, the shells soften slightly and the flavors meld together into something completely different
03 -
  • Separate your eggs while cold but let the whites come to room temperature before whipping, this makes all the difference in volume
  • Use a kitchen scale rather than measuring cups for ingredients, macarons are famously finicky and precision matters
  • If you don't have golden syrup, light corn syrup works but the filling will be slightly less glossy and creamy

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